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  Olive Tapenade
   Appetizers
   Wine Country Inn
   5/11/2008
Ingredients:
1 cup black olives, pitted
1 cup green olives, pitted (not Spanish)
3 anchovies packed in oil, pat dry
3 T capers
3 T olive oil
2 T lemon juice
2 cloves garlic, minced
1 T parsley
2 T pine nuts
salt & pepper to taste

cream cheese
Instructions:
Grind pine nuts in food processor, then add all other ingredients & process until chopped, careful not to make it into a paste.

Refrigerate for several hours.

Toast slices of a bagette & spread with whipped cream cheese & then top with olive mixture.
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